Seasonal dinner
A 10–12-course progression, including raw, steamed, grilled and fried preparations. The published menu explains the format without listing a current price.
TRIBECA · JAPANESE
What to expect at
Muku.
A 10–12-course Japanese tasting in Tribeca. The progression moves through several cooking techniques before rice, soba and dessert.
Tasting menu
Choose your experience
What to expect
These describe the restaurant’s published course structure, rather than a guaranteed fish or ingredient lineup.
Seasonal sashimi
The otsukuri course follows an opening bite and soup.
Charcoal-grilled & fried courses
Yakimono and agemono give the progression different cooking methods.
Rice & Yamagata soba
The savory finish includes rice and the chef’s hometown soba, made with family-grown buckwheat.
Seasonal dessert
Mizugashi closes the meal; the exact preparation changes.
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